Chicken Tikka Masala
Tikka Masala was created in Britain by a Pakistani chef and as I heard from many Indian friends that this dish wasn’t known in India before it was created…but all of the spices that was used in the creation of this dish are used in Indian cooking everyday, so I guess for that reason everyone associate it this dish to Indian cuisine.
This is my take on chicken masala that I created, a healthy alternative and easier than the original recipe by using my slow cooker…I wanted to keep the flavors but without having the full fat that in the original or in many recipes that you would find on line, the original recipe has a full fat yogurts and creams… I created mine with low sodium chicken broth and thickened it with Flax seed Milled flour that added texture and amazing nutty flavor that I thought it was beyond delicious.
Normally this dish is served with rice or with the delicious Indian bread Naan, but I kept my dish simple, light and healthy.
2-3 LB boneless and skinless chicken thighs or breast cut to bite size pieces.
1 tbsp. ground cardamom
1 1/2 tbsp. mild or hot curry powder
1/2 tbsp. black pepper
1/2 to 1 tbsp. sea salt or to taste
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
2 tsp. ground cinnamon
2-3 bay leaves
1 stick of cinnamon
2-3 tbsp. flax seed milled flour or all- purpose flour
1 sliced red bell pepper
1 sliced yellow bell pepper
1 sliced onion
1 cup of low sodium chicken broth or water
In a slow cooker inserted to the unit add, chicken, spice, salt and black pepper.
Add chicken broth, cover and cook on high for 2-4 hours depending on the size of the chicken you are using, stir twice doing the cooking process.
When the timer is close to the last hour, add the flax seed flour and stir until the chicken is completely coated.
Add the sliced onion and bell peppers, stir and cover to cook for the remaining time.
If you are allergic to flax seed or you’re not a fan you could remove it from the recipe, just serve the dish with bread or rice to soak up the delicious juices.